This Green Goddess Dressing is packed with fresh ingredients like spinach, basil, parsley, and chives and finished with creamy mayonnaise and fresh lemon juice. So insanely delicious and perfect on salads, sandwiches, or as a dip for fresh veggies.
Vibrant green, rich, and tangy, this homemade Green Goddess dressing is fresh and creamy with a smooth and velvety texture. It’s the perfect salad dressing, dip, or sandwich spread and a gardener’s dream when fresh herbs are in full bloom.
Green Goddess dressing is believed to originate in San Francisco, California, sometime in the 1920s by chef Philip Roemer of the Palace Hotel to honor actor George Arliss, who was staying at the hotel while performing in a play called “The Green Goddess.” The dressing, with its vibrant green color from the use of fresh herbs, was named after the play.
What is in Green Goddess Dressing?
The classic ingredients in this creamy and flavorful dressing typically include (most) of the following:
- Mayonnaise: The creamy base of the dressing. Add more or less depending on how creamy you like your dressing to taste.
- Sour Cream: Although I didn’t add sour cream to this recipe, it’s a delicious tangy addition.
- Fresh Herbs: The herbs used can vary, but traditionally chives, tarragon, and parsley are used. These give the dressing its green color and much of its flavor. Here I’ve added some fresh basil.
- Anchovies: Perfect for getting that deep, umami flavor. I’ve used anchovy paste, but whole anchovies will work just as well.
- Lemon juice: The acidity balances the richness of the other ingredients.
- Salt and pepper: Added to taste.
How to Make Green Goddess Dressing
- Blend the ingredients – In a large blender or food processor, blend the ingredients until smooth and well combined, scraping down the sides as needed.
- Season to taste – with additional salt, pepper, lemon juice, or mayo.
- Transfer – Place the dressing in a jar or container with a tight-fitting lid.
- Store for 30 minutes in the refrigerator – This will allow the flavors to meld together.
How to Use Green Goddess Salad Dressing
Green goddess dressing isn’t just for salads – it can be enjoyed in so many other ways.
- Use it as a dip for crunchy vegetables and chips.
- Enjoy it as a sandwich spread, replacing mayo or mustard on burgers, wraps, or sandwiches.
- Drizzle it over grilled meats like chicken, steak, or fish. The tangy, herby flavor will perfectly complement the smoky flavors of the meat.
- Add it to your favorite grain or Buddha bowls filled with rice or quinoa, roasted vegetables, and your favorite protein.
Storing Homemade Green Goddess Dressing
Transfer the dressing to a glass or plastic airtight container with a tight-fitting lid. Since it contains mayonnaise and anchovy paste, it’s important to place the dressing in the refrigerator as soon as possible to prevent bacterial growth. In general, it’s best to use it within one week.
Freezing is not recommended.
More Delicious Dips and Dressings,
- Homemade Ranch Dressing Recipe
- Japanese Ginger Salad Dressing
- Crab Rangoon Dip
- Japanese Ginger Salad Dressing
- Roasted Beet Salad Recipe with Miso Dressing
If you try making this Green Goddess Dressing Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Green Goddess Dressing
- 1 cup baby spinach - packed
- ¼ cup fresh basil leaves - packed
- ¼ cup fresh parsley leaves - packed
- 1 bunch fresh chives - minced
- ¼ cup mayonnaise - plus more to taste
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon anchovy paste
- 1 clove garlic - peeled
- ¼ teaspoon salt - plus more to taste
- ¼ teaspoon ground black pepper - plus more to taste
- Add all of the ingredients to a blender or food processor. Blend or process the ingredients until smooth and well combined. If needed, scrape down the sides of the blender or food processor and blend again to ensure all the ingredients are fully incorporated and blended.
- Taste the dressing and season with additional salt, pepper, or lemon juice to taste.
- Once the dressing reaches your desired consistency and flavor, carefully transfer it to a jar or airtight container.
- Store the dressing in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- Keep this dressing stored in an airtight container in the fridge for up to 5 days. Shake or stir before using as it may have separated a bit while in the fridge.
- Optional additions/substitutions: sour cream and/or Greek yogurt, fresh tarragon, green onions or scallions.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)